Pastrami Kimchi Reuben

1/2 cup mayonnaise
2 tablespoons ketchup
1 teaspoon dill pickle relish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Sriracha or other hot sauce
1/2 cup unsalted butter, softened
8 1/2-inch-thick slices rye bread
8 thin slices Swiss cheese
1 pound thinly sliced pastrami, at room temperature or warmed
1 cup store-bought kimchi, drained
12 to 16 dill pickle slices

In a small bowl, combine the mayonnaise, ketchup, relish, Worcestershire, and Sriaracha.

Butter 4 slices of bread and put them butter side down on a large griddle over medium-low heat. (If you don’t have a griddle large enough for all 4, cook the sandwiches in batches.)

Spread a little dressing on the slices in the skillet, and then top each with 1 slice of the cheese. Divide the pastrami, kimchi, pickles, and remaining cheese among the bread slices. Spread more dressing on one side of the remaining slices of bread and top to make four sandwiches. Spread butter on the top of the each sandwich and cook until crisp and golden brown on one side, about 5 minutes. Flip and cook, pressing lightly with a spatula, until the second side is crisp and the cheese melts, about 4 minutes more. Slice each sandwich in half and serve.

Servings: 4

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

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